Yield: 40 servings
|1 teaspoon||Baking Soda|
|1||Pinch of Salt|
|¾ cup||White Corn Syrup|
|2 cups||Pecan Halves|
In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees).
Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to ¾ cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.
Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin.